Juicy zucchini roll with mushroom filling

A roll of zucchini dough with a juicy mushroom filling is easy to prepare, but it turns out a tender and tasty dish, especially when chilled.

Ingredients

• Zucchini - 700 g
• Onion - 1 pc.
• Eggs - 3 pcs.
• Flour - 150-200 g
• Sour cream - 50 g
• Baking powder - 1 tsp
• Salt - to taste
• Pepper - to taste
• For filling:
• Champignons - 300 g
• Onion - 1 pc.
• Sour cream - 150 g
• Water - 50 ml
• Flour - 1 tbsp. l.
• Salt - to taste
• Pepper - to taste
• Additionally:
• Vegetable oil (for greasing the pan)
• Fresh parsley (for garnish)

Directions

1. Pass the peeled zucchini with onions through a meat grinder or grate.
2. Add egg yolks, sour cream, salt and pepper. Mix.
3. Combine the squash mass with the sifted flour and baking powder.
4. (The amount of flour may vary, it all depends on the juiciness of the zucchini.)
5. Add egg whites, whipped into a dense foam.
6. Grease the parchment with oil, spread the parsley leaves over it and pour the dough on top.
7. Bake in a preheated oven at 180 degrees for about 30 minutes. Let cool without rolling.
8. The zucchini dough may turn out to be wet, but when cooled, it will become the desired consistency.
9. The filling for the zucchini roll can be any - everything that you have in the refrigerator.
10. Let's prepare the mushroom filling. First you need to fry the onion in vegetable oil, diced, until golden brown.
11. Add mushrooms to onions. Fry until moisture evaporates for 7-10 minutes, salt and pepper.
12. Add flour and stir.
13. Add sour cream.
14. Pour in water, bringing the filling to the desired consistency so that it does not spread. Stew mushrooms with sour cream for another 5 minutes. Cool slightly.
15. Spread the mushroom filling over the cooled zucchini dough, leaving 1/4 free.
16. Roll up into a roll. Allow to cool completely - cold zucchini roll is much tastier.
17. Zucchini roll with mushroom filling is ready.
18. Bon appetit!